Cheese Lovers, Take Note: GCDC Opens Friday (Photos and Menus)

The grilled-cheese-and-wine bar debuts with National Grilled Cheese Day specials.

Grilled cheeses riff on dishes such as carbonara (above) and French onion soup at GCDC, a new grilled cheese-wine bar. Photographs by Andrew Propp.

It seems like there’s a national holiday for practically every food—but when the food in question is grilled cheese, we’re on board, especially when it coincides with the opening of a restaurant dedicated to the crispy, melty sandwiches. Say hello to GCDC, an eatery near the White House opening today, just in time for National Grilled Cheese Day on Saturday.

We got an exclusive first look (and taste) of the menu back in February, and have had carbonara grilled cheese on the mind since. Many of the daytime sandwiches riff on classic dishes—such as a French-onion-soup offering with Gruyère and caramelized onions—or other sandwiches, like a Mexican cemita stuffed with chorizo, avocado, and salsa. Guests can design their own creations day and night, though the evening menu has a wine-bar vibe—albeit with an equal emphasis on brews and booze—boasting various cheese and charcuterie boards. Not typical for your average vino spot: nacho-style tater tots smothered in cheddar sauce, bacon, and jalapeños, or a poutine spin with cheese curds and mushroom gravy.

You can still design your own grilled cheeses, but evenings bring sit-down service, more cheese plates, and an extensive lineup of wines and brews.

The eatery celebrates National Grilled Cheese Day on Saturday with $5 specialty grilled cheeses and half-price draft beers from 11 to 3. If you needed another excuse to head toward the White House area besides the cherry blossoms in peak bloom, this could be it.

GCDC. 1730 Pennsylvania Ave., NW; 202-393-4232. Grand opening hours Friday, 11 to 9 and Saturday 11 to 3.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.